How to Make Fresh Pasta Dough

You’re Only 2 Ingredients Away From the Best Pasta You’ve Ever Had!Unlike regular dry pasta that’s made from semolina flour and water, this delicious fresh pasta is made with eggs and flour, making pasta dishes even more rich and flavorful. This fresh pasta dough recipe makes 4 large servings of your favorite long pasta, such as fettuccine, tagliatelle, or pappardelle, and even pasta sheets for making your favorite lasagna or ravioli dish.

Preparation

The Traditional Method: In a large bowl or on the counter, make a mound with 2 1/4 cups of all-purpose flour. With a large spoon, form a well in the middle of the flour and add 2 large eggs and 4 large egg yolks.(click images below to enlarge)

Make Fresh Pasta Dough
Start by beating the eggs with a fork, then gradually combine the flour with the eggs by working from the inside walls out until the beaten eggs are well combined with the flour. Then use your hands to continue to work the pasta dough, folding the dough over and over until a single cohesive dough ball is formed. If it seems too dry, spray some water on it (about a tablespoon at a time) until you achieve the desired consistency. If it’s too wet, dust with a little flour. When the dough ball is finished, it should weigh about 1 pound.

With a stainless steel scraper, slice the 16 ounce dough ball in half, then slice each half in half again. Work each of the 4 ounce dough balls by hand until they are all smooth and round. Set them aside on wax paper, then cover with a moist kitchen towel for 20 minutes. This resting period makes it easier to roll out the dough through the pasta maker.

Use or Store Your Fresh Pasta Dough. At this point, you have three options: (1) immediately start running the dough through your pasta maker to make fresh pasta; (2) individually wrap the pasta dough balls in plastic wrap and refrigerate them for a day or two: or (3) freeze the pasta dough for up to 1 month. If you freeze the pasta, defrost them in the refrigerator one day before use, then let it return to room temperature before rolling through your pasta maker.

Make Lemon Pepper Pasta Dough

In a large bowl or on the counter, make a mound with 2 1/4 cups of all-purpose flour. With a large spoon, form a well in the middle of the flour and add 1 large egg and 4 large egg yolks, 3 tablespoons lemon juice, 1 tablespoon lemon zest, and 2 teaspoons of freshly course ground black pepper. Mix, combine, and store the same as the traditional pasta dough above.

Examples of using the lemon pepper pasta:

Lemon Pepper Pasta with Poached Egg and Arugula

Lemon Pepper Pasta with Grilled Shrimp

Pasta Dough Using a Food Processor

If you have a food processor, the pasta dough making process is much faster and easier. Using a large (7-cup) food processor, you can make 1 pound of pasta in minutes by first adding 2 1/4 cups (10-oz) of all purpose flour into the food processor and mix for 2 seconds to level the flour. Then add 2 whole eggs and pulse blend for a few seconds, then add the remaining 4 egg yolks and pulse blend for another 30 seconds or until it forms into a crumbly, moist texture that is fully combined. Pour out the dough onto a floured surface, knead it for a minute or two, then form into a smooth ball.

Make Fresh Pasta with a Food Processor

Note: For a small 3-cup food processor, do a half batch (5-oz flour with 1 egg and 2 egg yolks for 8 ounces of pasta) . For a larger 7-cup processor, you can do the full 16-ounce recipe.

See: How to Make Pasta for more detailed instructions on how to mix, roll, cut, and cook your fresh pasta.